Description

The stalks of this plant make for tasty pies, stewed fruits and jams. Although it may take a year to mature before first harvesting, it will produce for many years and overwinters in cold climates. The leaves and roots of the rhubarb plant contain oxalic acid and so should not be eaten as they are toxic. Sow seeds about 1 inch (2 cm) deep. Transplant outdoors once the overnight temperatures are regularly above 10^oC. Plan for a large plant about 3 feet (1 m) across once mature.

Catalog #RHU100                      5 – 8 seeds                    $1